This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.
You guys know that I’m a chili lover. There is absolutely no question about this.
One pot recipes are always a hit: hassle free, easy to make and absolutely delicious when all the flavors combine.
Making a vegan chili is both simpel and exciting. Meat components are often replaced bit a variety of beans and sometimes more vegetables.
Today, I’m bringing you another stunning version of a chili: a Vegetarian White Chili.
What is white chili?
A white chili is a classic chili made with white beans, chicken, cheese, and cream. Often you can also find sour cream on the ingredient list as well.
Obviously this combination is not vegan or diary free. Before vegan days, white chili was one of my favorites. Pretty easy to make and full of flavor.
You can imagine that I often used prepacked mixes. Just open a package and the flavor “magic” will happen.
Easily done, you only need a bunch of ingredients and you can do it. All was well explained, it was a dumb easy method.
Well, of course, that’s way in the past. Now, I made a vegan version of white chili and it turned out so delicious.
I never expected that you can veganize this classic dish in such a way.
I made it for some friends and even the pickiest meat lovers finished the bowl in no time.
Try it for yourself, serve to friends, loved one or family. It’s hearty, creamy, flavorful, wonderfully satisfying, stuff that you would eat almost every day, packed with incredible flavors, protein rich and so easy to make.
How to make a vegetarian white chili?
Easy as always you can make it in one pot, let’s do this, now! First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños.
Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
Divide onto plates and enjoy. This chili makes one delicious lunch or dinner. Also it’s great for quick weeknight dinners.
I find it’s absolutely delicious for itself but you can serve it with bread, over pasta, rice or with some tortilla chips. The possibilities are endless.
How to make white chili seasoning?
As you can see I created my own homemade seasoning for this vegetarian white chili.
I mentioned before I used prepacked mixes before vegan days. In my opinion, you can’t compare this to homemade, you know precisely what is inside, no preservatives as well.
I tried the mix several times until it was just right for me as it should be. If you like it a bit milder or more spicier adjust to your own liking.
- 2 cups vegetable broth
- 4 cloves garlic, peeled and minced
- 2 15 oz white beans, drained
- 1 7 oz can jalapeño slices, drained
- 8 oz vegan cream cheese
- white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
- salt, pepper to taste
- Optional add ons
- 1 cup chopped bell pepper
- 3/4 cup chopped white onion
- 1 cup corn cooked and peeled
- First heat a bit of oil - or vegetable broth for doing this oil-free - in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
- Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
- Divide onto plates and enjoy.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 461Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1011mgCarbohydrates: 58gFiber: 13gSugar: 3gProtein: 19g